CHILI COLORADO (THE REAL THING, LOL NO WIMPS NEED APPLY!)
A totally delicious Chili Colorado that is so easy to make and with wonderful acclaim. It includes some exellent short cuts! This is spicy, rich and lip searing, but you go back for more If you can't find pico de gallo pre-made: 2 tomatoes chopped. 1 large white onion chopped. 1 chili serrano chopped. 1 jalapeno chopped. 1/2 bunch of cilantro chopped. juice of 2 limes.
Provided by davinandkennard
Categories Mexican
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the floured beef cubes in the oil. Adding more oil as necessary. Place in an large oven safe casserole.
- Mix in the garlic, oregano, and pico de gallo.
- Cover with the red chili and enchiladas sauces.
- Taste for seasoning.
- Bring to a boil on the stove.
- Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender.
- Serve with rice.
CHILI COLORADO
This very authentic version of Chili Colorado was submitted by CoffeeHeaven on Allrecipes.com. My family and I are huge Mexican Food fans and I'm always on the lookout for the most authentic recipes I can find. This chili has no tomatoes or beans. If you decide to add beans, do it after the chili is finished.
Provided by Happy Hippie
Categories Roast Beef
Time P7DT22h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid.
- Place the chiles and some of the liquid into a blender and puree until smooth. Add more liquid as necessary to form a smooth sauce.
- Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
- Cut the roast into 1 to 2 inch chunks.
- In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
- Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes.
- Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat.
- Return reserved cooked meat to the pot.
- Stir in pureed chile mixture.
- Add beef stock to just cover beef chunks or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting and simmer for 3 hours or until meat is tender.
- If necessary, adjust with more stock during cooking.
- NOTE: Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream, corn and/or flour tortillas.
Nutrition Facts : Calories 541.4, Fat 40.5, SaturatedFat 15.5, Cholesterol 130.4, Sodium 825.6, Carbohydrate 5.9, Fiber 0.6, Sugar 0.7, Protein 36
CHILI COLORADO
Chili Colorado means chunks of BEEF in red sauce, NOT pork! Chunks of pork is carne adovado, shredded pork is carnitas. I've seen a couple other recipes here calling themselves colorado but containing pork and this is just plain wrong people. Furthermore, chili colorado is not a "mexican" version of american style chili... meaning it's not a thick, hearty type of chili with chunks of vegetables that can be seen or tasted. If you've ever had chili colorado in a real mexican restaurant, you know that it is simply chunks of beef in a red sauce and that's it. All the spices are ground. A note about chili powder: when you buy the spice labeled "chili powder" in the market be aware that it's not just chili powder, it's a mixture of chili powder, cumin, sugar, salt, etc. If you can, try to find pure chili powder made from new mexico or california chilis (I wouldn't use de Arbol chilis--too hot and wrong flavor). The label will point out what kind you're getting. Oh and one further note about reviews: I very much appreciate all the positive comments, but if you give me a bad review stating that you changed/added like four or five ingredients, then you've basically just made a whole new recipe based on mine, right? So do me a favor and post that new recipe yourself!
Provided by E. Nigma
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
- Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
- Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
- Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
Nutrition Facts : Calories 155.2, Fat 9.8, SaturatedFat 1.3, Sodium 267.3, Carbohydrate 15.8, Fiber 2.5, Sugar 3.7, Protein 3
COLORADO CHILI
Steps:
- Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.
- Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.
- In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.
- Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion
CHILI COLORADO
Authentic tasting chili colorado. Growing up in the southern San Joaquin valley of California, I have eaten some great Mexican food and when I moved to upstate New York, I missed the great restaurants in the valley. To cook up a little taste of home, I adapted this recipe I found in a Mexican food cook book about 15 years ago. I hope you like it! Note: I serve with cheese, sour cream, tortillas, and rice.
Provided by Dea-Termined
Categories Roast Beef
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in oil, add water or broth, cover and simmer for 1 hour.
- Add chili powder to meat and broth.
- Mash garlic with salt to make paste.
- Heat 1 tblspn oil on medium heat in skillet and add garlic paste and onion.
- Cook onion until tender but do not brown.
- Add flour and cook until well mixed.
- Add onion mix, oregano, and cumin to meat mixture.
- Cover and simmer about 1 1/2 hours until tender. Taste and add more salt as needed.
Nutrition Facts : Calories 417, Fat 30.6, SaturatedFat 12.1, Cholesterol 104.3, Sodium 531.8, Carbohydrate 6.2, Fiber 2.2, Sugar 1.2, Protein 28.9
CZECH GOULASH (THE REAL THING)
Make and share this Czech Goulash (the Real Thing) recipe from Food.com.
Provided by macinjim
Categories Czech
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in large dutch oven (large stew pot) on high heat.
- Combine beef and pork and begin to brown in oil on all sides.
- When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture.
- Tie pickling spices in a cheesecloth or, us a metal tea ball only half full.
- Spices will expand while cooking.
- Drop cheesecloth or teaball into meat mixture.
- Simmer mixture for 45 minutes.
- Add ingredients from cans, diced tomatoes, tomato soup, and catsup; stir mixture well.
- Finally add all the spices as measured, the vinegar and the WHISKEY!
- Turn fire or heat to a low setting and simmer for 1 hour with lid on the pot.
- Check and stir frequently to prevent the bottom from scorching or burning.
- THIS IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS-- After simmering for the 1 hour it is ready to serve in bowls with large spoons.
- OH YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO THE SINK-- Ladle out and ENJOY!
- (AN OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering the soup till the noodles are tender. You may have to add a little more water for the noodles).
CHILI COLORADO
Do not add beans, do not add beans, do not add beans. Serve with hot corn bread or cheesy beer muffins and queso fresco on the side.
Provided by Diana Adcock
Categories Meat
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Take all the chiles and seed.
- Snip with sissors and place in a medium glass bowl.
- Cover with boiling water and then cover bowl with a plate.
- Let stand for 30 minutes.
- Mean while brown bacon in a large skillet.
- Remove and add sirloin steak to the skillet and brown in bacon fat on both sides.
- Add the meats to the crock pot.
- Place the chiles and water in a food processor and whirl to very smooth.
- Strain if you want, I don't worry about it when using the processor.
- by hand is another story.
- You will need to press puree through a mesh strainer.
- Add the puree to the crock pot along with all the remaining ingredients except cilantro.
- You also want to add around 1/4 cup of the bacon fat.
- Turn your crock pot up to high, cover and cook for 1 1/2 hours.
- Turn down to low and cook for 5 1/2 hours.
- Add Cilantro and cook on low for another 30 minutes.
- The meat will fall apart as you ladle into bowls.
- Serve with hot corn bread or cheesy beer muffins.
CHILE COLORADO
I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
Provided by VARISSUL
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h30m
Yield 12
Number Of Ingredients 9
Steps:
- Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
- Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
- Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
Nutrition Facts : Calories 543.7 calories, Carbohydrate 6.3 g, Cholesterol 136.1 mg, Fat 41.6 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 15.9 g, Sodium 624.3 mg, Sugar 1 g
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